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Øydis Ueland

Showing results (1-10 of 16) with videos related to

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Meat Science|July 28, 2022
Meat consumption and consumer attitudes - A Norwegian perspectiveØydis Ueland, Rune Rødbotten, Paula Varela
Meat Science|May 6, 2011
European consumer response to packaging technologies for improved beef safetyLynn Van Wezemael, Øydis Ueland, Wim Verbeke
Appetite|March 9, 2002
Attitudes towards meat and meat-eating among adolescents in Norway: a qualitative studyElin Kubberød, Øydis Ueland, Asne Tronstad, et al.
Food & Nutrition Research|January 2, 2023
Opportunities and barriers for food intake in older age - a Norwegian perspectiveØydis Ueland, Ida Synnøve Grini, Ine Schillinger, et al.
Meat Science|January 1, 2013
One technology does not fit all: profiling consumers of tender and tenderised beef steaksValérie L Almli, Lynn Van Wezemael, Wim Verbeke, et al.
Meat Science|August 22, 2013
Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristicsLynn Van Wezemael, Stefaan De Smet, Øydis Ueland, et al.
Appetite|May 30, 2024
Eating preferences and behaviors of older immigrants in Oslo: A qualitative studyStephanie L Maxson, Ida Synnøve Grini, Øydis Ueland, et al.
Journal of Food Protection|November 13, 2013
Food safety practices among Norwegian consumersElin Halbach Røssvoll, Randi Lavik, Øydis Ueland, et al.
Journal of Food Protection|September 6, 2012
Application of hazard analysis and critical control point methodology and risk-based grading to consumer food safety surveysElin Halbach Røssvoll, Øydis Ueland, Therese Hagtvedt, et al.
Meat Science|October 11, 2011
The effect of technology information on consumer expectations and liking of beefLynn Van Wezemael, Øydis Ueland, Rune Rødbotten, et al.
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
Meat Science|July 28, 2022
Meat consumption and consumer attitudes - A Norwegian perspectiveØydis Ueland, Rune Rødbotten, Paula Varela
Meat Science|May 6, 2011
European consumer response to packaging technologies for improved beef safetyLynn Van Wezemael, Øydis Ueland, Wim Verbeke
Appetite|March 9, 2002
Attitudes towards meat and meat-eating among adolescents in Norway: a qualitative studyElin Kubberød, Øydis Ueland, Asne Tronstad, et al.
Food & Nutrition Research|January 2, 2023
Opportunities and barriers for food intake in older age - a Norwegian perspectiveØydis Ueland, Ida Synnøve Grini, Ine Schillinger, et al.
Meat Science|January 1, 2013
One technology does not fit all: profiling consumers of tender and tenderised beef steaksValérie L Almli, Lynn Van Wezemael, Wim Verbeke, et al.
Meat Science|August 22, 2013
Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristicsLynn Van Wezemael, Stefaan De Smet, Øydis Ueland, et al.
Appetite|May 30, 2024
Eating preferences and behaviors of older immigrants in Oslo: A qualitative studyStephanie L Maxson, Ida Synnøve Grini, Øydis Ueland, et al.
Journal of Food Protection|November 13, 2013
Food safety practices among Norwegian consumersElin Halbach Røssvoll, Randi Lavik, Øydis Ueland, et al.
Journal of Food Protection|September 6, 2012
Application of hazard analysis and critical control point methodology and risk-based grading to consumer food safety surveysElin Halbach Røssvoll, Øydis Ueland, Therese Hagtvedt, et al.
Meat Science|October 11, 2011
The effect of technology information on consumer expectations and liking of beefLynn Van Wezemael, Øydis Ueland, Rune Rødbotten, et al.
Pageof 2